Spiced Candiedcrystallized Orange Rind Recipes
CANDIED ORANGE PEEL
Provided by Giada De Laurentiis
Categories dessert
Time 2h10m
Yield about 12 candied peels
Number Of Ingredients 4
Steps:
- Using a vegetable peeler, cut the orange part of the peel from the stem end of the orange down to the navel end, forming long 3/4 to 1-inch-wide strips. Bring a heavy small saucepan of water to a boil. Add the peels and cook for 1 minute. Drain and then rinse the peels under cold water. Repeat cooking the peels in the saucepan with fresh boiling water and rinsing under cold water.
- Stir the sugar and 1/2 cup of fresh water in a heavy small saucepan over medium-high heat until the sugar dissolves. Bring to a boil. Add the orange peels and simmer over medium-low heat until tender, about 15 minutes. Using tongs, transfer the peels to a sheet of parchment paper to dry slightly, about 1 hour.
- Line a small baking sheet with parchment paper. Stir the chocolate in a small bowl set over a saucepan of simmering water until melted and smooth. Dip 1 1/2-inches of each candied orange peel into the chocolate then place them on the prepared baking sheet and refrigerate until the chocolate is set, about 15 minutes.
SIMPLE CANDIED ORANGE PEEL
It takes a day or two for the peel to dry, so plan ahead perfect Candied Orange Peels
Provided by Damon Lee Fowler
Categories Dessert Christmas Quick & Easy Orange Christmas Eve Bon Appétit Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 cups
Number Of Ingredients 3
Steps:
- Cut peel on each orange into 4 vertical segments. Remove each segment (including white pith) in 1 piece. Cut into 1/4-inch-wide strips. Cook in large pot of boiling water 15 minutes; drain, rinse, and drain again.
- Bring 3 cups sugar and 3 cups water to boil in medium saucepan over medium heat, stirring to dissolve sugar. Add peel. Return to boil. Reduce heat; simmer until peel is very soft, about 45 minutes. Drain.
- Toss peel and 1 cup sugar on rimmed baking sheet, separating strips. Lift peel from sugar; transfer to sheet of foil. Let stand until coating is dry, 1 to 2 days. DO AHEAD: Wrap and freeze up to 2 months.
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- Cut the orange into quarters. Use a spoon to scoop out the fruit but be sure to leave as much of the white pith attached as possible. Slice the peel into thin slices about 1/4 inch thick or smaller.
- Place the orange peels in a large saucepan and cover with cold water. Bring to a boil and simmer for 3 minutes. Drain and repeat this process 2 more times using fresh water each time (do not skip this step because it removes the bitterness from the peel).
- Clean the saucepan with soap and water. Add the water, sugar, vanilla bean, peppercorns, cardamom pods, cinnamon sticks and cloves. Bring to a boil, stirring occasionally to dissolve the sugar. Reduce to a simmer and add the orange peels. Simmer on low heat, stirring every 10-15 minutes, until the fruit becomes slightly translucent, 1 1/2 to 2 hours.
- Line a baking sheet with parchment paper and a cooling rack. Using tongs, remove the orange peels from the syrup, shake off any excess liquid and move to the rack to finish draining. Don't discard the syrup, it's wonderful in drinks. Allow the candied orange peels to dry overnight.
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- Cut the oranges into quarters. Using a spoon, scoop out the fruit and set it aside. (After you pull off the fruit off of the tip of the peel using a spoon, you may be able to gently peel the rest of the fruit off of the peel with your fingers.) Leave as much of the white pith on the peel as possible.
- Jen suggests slicing the peel quarters at this point into slices 1/4-inch thick or smaller. (Note: In one batch, I made the slices after the next step and a bit thicker, more like 1/3-inch thick and that worked better for me.)
- Place the orange peels in a large saucepan (or pot) and cover with cold water. Bring to a boil and then simmer for 3 minutes. Drain and repeat the process two more times, using fresh water each time. Do not skip this step or any part of it, as simmering the peels three times removes the bitterness from the peel.)
- Clean the saucepan/pot thoroughly to remove any residual bitterness. Add the water, 2 1/2 cups of the sugar, the vanilla bean, peppercorns, cardamom pods, cinnamon sticks, and cloves. Bring to a boil, stirring occasionally to dissolve the sugar. Reduce to a simmer and add the peel slices. Simmer on low heat, stirring every 10 to 15 minutes, until the slices become translucent, 1 1/2-2 hours.
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